News
& Impact
FULL IMPACT STUDY – MFR CONSULTANTS
The feasibility and impact study examines the operational, financial, and economic viability of establishing a centralized kitchen in Philadelphia. It outlines projected meal volume and demand, start-up and operating costs, revenue assumptions, capital requirements, economic impact modeling, potential benefits and challenges, and recommended next steps for implementation.
EXECUTIVE SUMMARY OF IMPACT STUDY
The executive summary provides a high-level overview of the project’s purpose, mission, and vision, along with key findings from the feasibility and impact analysis.
“For too many in our City, the struggle to secure meaningful, family-sustaining jobs is incredibly difficult. We are fortunate to live in a City with a flourishing and dynamic restaurant scene, and a strong and diverse food system of suppliers, manufacturers, farmers, retailers and food service companies. Philly Cooks for Philly combines quality meal production jobs with a planned Career Empowerment Center, and aims to provide access to those seeking generational financial independence.
Councilmember Mike Squilla
District 1
NEWSLETTER
The newsletter introduces the project’s mission, values, leadership, and branding, while sharing updates on the completed impact study, projected economic benefits, and next steps toward building a centralized Philadelphia meal production facility.
“When food is prepared locally, with care and purpose, it brings folks together. Bringing meal preparation back into our city with the Philly Cooks Central Kitchen will open up opportunities for formerly incarcerated people to re-engage meaningfully with the community and improve the quality and sustainability of the food that many Philly families depend on.”
Councilmember Kendra Brooks
At Large
PRESS RELEASE
The newsletter introduces the project’s mission, values, leadership, and branding, while sharing updates on the completed impact study, projected economic benefits, and next steps toward building a centralized Philadelphia meal production facility.
HYGIEIA BUSINESS PLAN STUDY
The plan and feasibility are informed by the expertise of 18 central kitchens serving schools, spanning size, years in operation, meal production type and quantity, revenue types, social enterprise affiliation, and deployment of government food commodity resources.